The platform donates £1 for every diner on a booking to a charity
of the booker's choice.

Now, featuring renowned plates from some of the most respected
chefs in the country, the book aims to support a range of
charitable causes by donating £5 of the £40 retail cost of the
book to a charity of the recipients choice, chosen from a list of
over 7,500.

Business Insider was lucky enough to be given access to eight of
the stunning recipes from some of the best chefs in the UK.

From simple, easy-to-make favorites to Michelin-starred magic,
scroll down to find out how to make some of the best dishes in
the country.

For the watermelon, remove the skin and the
white part around the slice of watermelon. Season with salt on
both sides and sprinkle the fennel seeds, also on both sides. At
the restaurant, we vacuum pack the watermelon to extract the air,
which gives the flesh of the melon a wonderfully meaty texture
and deep colour. This result can be closely achieved by squeezing
the slice of watermelon between 2 sheets of cling film with a
plate on top and a weight over to push it down. Leave it for a
minimum of 20 minutes.

To make the dressing, mix all of the ingredients
in a small bowl with a little whisk and check the seasoning.

To prepare the curry oil and curried crab, toss
the spices for the curry mix one by one in a frying pan, except
the paprika, so that the spices release their scented oil. Do not
colour. Cool all the spices on a flat tray then crush finely in a
pestle and mortar or coffee grinder. In a small pan, place 1
heaped tablespoon of spices with 100ml of corn oil, then place on
a very low heat, stirring from time to time for 15 minutes. Then
take off the heat and leave it to cool down. When completely
cool, add 50ml of olive oil and pass through a muslin cloth. With
1 egg yolk, a teaspoon of dijon mustard and 50ml of curry oil,
make a mayonnaise. Season with salt and lime juice. Mix the crab
with the mayonnaise and set aside.

To serve, slice the watermelon finely, then fold
and drape to create a bed in the center of each plate. Place a
quenelle of the crab mixture onto the centre of the watermelon
slices. Finish with the borage flowers, coriander and a drizzle
of curry oil. The remaining curry oil can be stored in an
airtight container for later use.

Ed Baines, Randall and Aubin

Crispy Duck Salad

Signature Dishes: Charitable
Bookings

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

For the Dish

2 duck legs

3 star anise

1/2 head of garl

ic

1 thumb of ginger, roughly chopped

20g coriander stalks, roughly chopped

1 tsp Chinese five-spice powder

lime wedges, to serve

For the Duck Sauce

4 tbsp tomato ketchup

1/2 orange, juiced

1 tbsp each honey, soy sauce and sesame oil

For the Soy and Sesame Dressing

1 tsp soy sauce

1 tsp rice vinegar

1 clove of garlic, peeled and crushed

1 small piece of ginger, grated

1 tbsp sesame oil

3 tbsp vegetable or corn oil

For the Salad

1 packet of egg noodles

4 bunches of watercress, stalks removed

110g white radish, peeled and ribboned

50g bean shoots

1 bunch of spring onions, trimmed

20g coriander leaves

1 tbsp sesame seeds, lightly toasted

dry shrimps, optional

Asian sprouts or cresses, optional

Cover the duck with the water, add the herbs and
spices and simmer gently for 45 minutes. Remove the duck from the
stock and set it aside to cool. Skim the fat off the stock and
use it as a base to make an Asian soup.

To make the duck sauce, whisk together all the
ingredients in a bowl.

To make the soy and sesame dressing, whisk all
of the ingredients together.

Remove the duck meat from the bone, then cut
into 1cm thick slices. Toss the duck pieces in the sauce and
grill for 2 minutes until hot.

To assemble the dish, arrange the watercress on
the plates, take a good handful of salad ingredients per portion
and a handful of noodles in a mixing bowl and drizzle with
dressing. Place over the plated watercress, top with warm duck,
sprinkle with sesame seeds, coriander leaves and finish with a
wedge of lime.

Tom Kerridge, The Hand and Flowers

Rump Steak Stew

Signature Dishes: Charitable
Bookings

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

For the Stew

30g dried mixed mushrooms

100ml boiling water, for soaking

4 x 250g rump steak pavés

1 drizzle of vegetable oil

50g butter

300g girolle mushrooms, cleaned

2 banana shallots, finely diced

2 cloves of garlic, grated

400ml beef stock

50ml brandy

50ml double cream

50ml ruby port

2 plum tomatoes, blanched, peeled, cored, deseeded and diced

1 tbsp tarragon, finely chopped

200g broad-leaf spinach, tough stems removed

½ lemon, juiced

salt and freshly ground black pepper

To Serve

mashed potatoes or chips

To prepare the stew, place the dried mushrooms
into a bowl and pour over about 100ml of boiling water; leave
them to steep and rehydrate for 20 minutes. During this time,
take the rump steaks out of the fridge to come to room
temperature.

Warm a large, heavy-bottomed frying pan over a
medium heat and drizzle in a little oil. Add half of the butter
and heat until foaming. Season the rump steaks and fry on both
sides until nicely colored all over. Keep cooking them until
they're cooked to your liking; this should take 7 – 8 minutes for
medium rare. Remove the steaks from the pan, put them on a plate
and place them in a cool oven at 50°C to rest until needed.

Place a sieve over a bowl and drain the steeped
mushrooms. Now line the sieve with muslin, place it over a clean
bowl and pass the soaking liquid through it to remove any dirt.
Roughly chop the mushrooms. Melt the remaining butter in the
frying pan over a medium-high heat and when it foams, fry the
girolles for 2 – 3 minutes. Add the shallots and garlic, then fry
for 5 minutes or so, stirring from time to time until softened.
Add the steeped mushrooms and stir. Pour in 50ml soaking water,
the beef stock and brandy and bring to the boil. Simmer to reduce
the liquid by a third, then add the cream and return to the boil.
Add the port, then stir in the diced tomatoes and tarragon. Place
the spinach on top and put a lid on the pan or cover tightly with
tin foil. Turn the heat off and leave for 2 minutes.

To finish, remove the lid and stir the wilted
spinach into the stew. Stir in the lemon juice and season to
taste. Remove the steaks from the oven, slice into thick pieces
and place in the stew, along with any resting juices.

To serve, place on warmed plates with creamy
mashed potatoes or chips.

Marcus Wareing, Marcus

Herdwick Lamb with Beetroor and Girolles

ChariTable Bookings: Signature
Dish

Serves: 2

Preparation time: 30 minutes (plus overnight
marinate)

Cooking time: 4 hours

For the Lamb

1 best end of lamb, trimmed of sinew

50ml olive oil

4 sprigs of thyme

2 sprigs of rosemary

1 clove of garlic, crushed

2 tbsp vegetable oil

½ tsp table salt

25g unsalted butter, cubed

For the Beetroot Aioli

2 egg yolks

½ tsp Dijon mustard

1 tsp Cabernet Sauvignon vinegar

125ml olive oil

250ml beetroot juice, reduced to 25ml and chilled

½ tsp table salt

For the Cooked Beetroot

1 long beetroot

2 tbsp rock salt

olive oil, to dress

For the Girolles

10 girolle mushrooms

20g unsalted butter

½ tsp table salt

For the Garnish

1 globe artichoke, peeled, cooked and quartered

borage flowers

To prepare the lamb, marinate overnight with the
olive oil, herbs and garlic.

To make the aioli, whisk the eggs with the
mustard and vinegar until pale and fluffy. Slowly drizzle in the
oil whilst whisking continually. Finish with the beetroot juice
and season to taste. Place into a piping bag in the fridge until
needed.

To make the cooked beetroot, preheat the oven to
160°C. Wrap the beetroot with the salt in foil and bake for 3
hours, or until soft. Remove from the oven and allow to cool
slightly. Peel whilst still warm, then refrigerate. Cut into neat
wedges. When ready to serve, remove from the fridge 1 hour before
and dress with olive oil and Maldon salt.

To cook the lamb, heat the vegetable oil in a
medium frying pan. Season the lamb all over, then place in the
hot oil. Brown all over then add the butter. When foaming, baste
the lamb all over until well caramelized and cooked through to
your preferred liking. Remove and set aside somewhere warm to
rest. Place the girolles in the pan with the lamb butter and cook
through, add the artichoke quarters and warm through.

To serve, place the beetroot aioli on the plate.
Carve the lamb into four, placing two pieces on each plate.
Garnish with the beetroot, artichokes and girolles. Finish with
the borage flowers.

Raymond Blanc, Brasserie Blanc

Roast Pheasant and Winter Vegetables

ChariTable Bookings: Signature
Dishes

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour

For the Roast Pheasant

2 x 800g hen pheasants

50g butter

50ml vegetable oil

2 tsp game seasoning

100ml red wine

100ml port

2 sprigs of thyme

For the Game Seasoning

100g coarse sea salt

½ tbsp coarse ground black peppercorns

1 tsp juniper berries

2 star anise

5g stick of cinnamon

2 dried bay leafs

5g garlic, freshly peeled

To Serve

roasted winter vegetables

To make the game seasoning, blend all the
ingredients in a food processor for around 2 minutes. Transfer
the blended mixture to a sterilised container with a lid, and
allow to rest and infuse while preparing the pheasant.

To make the roast pheasants, begin by preheating
an oven to 190°C. In a heavy-bottomed frying pan over a low heat,
very gently brown the birds all over in foaming butter and oil,
for approximately 5 minutes or until golden brown. Sprinkle the
birds with game seasoning and place them in a roasting tin.
Transfer to the oven and cook for 30 minutes, routinely checking
and turning halfway through. Once cooked, cover and set aside in
a warm place to rest. Meanwhile, strain the excess fat from the
roasting tin and add the wine, port and fresh thyme. Reduce over
a high heat, until you have two thirds of the original volume,
making sure to scrape the flavor from the bottom of the pan.
Season to taste if necessary and strain into a warmed jug.

To serve, carve the meat from the birds, pour
over the jus and plate with roasted winter vegetables.

Theo Randall, InterContinental

Tagliatelle with squid, zucchini, tomatoes and bottarga

ChariTable Bookings: Signature
Dish

Serves: 2

Preparation time: 20 minutes (plus 30 minutes to
chill)

Cooking time: 30 minutes

Equipment

mandoline

pasta machine with tagliatelle cutter

For the Pasta

200g Italian 00 flour

1 whole free range egg

6 free range egg yolks

50g fine semolina flour, to dust pasta

For the Sauce

2 courgettes, finely sliced using a mandoline, cut to t

he same size as the tagliatelle

200g fresh tagliatelle, made above

2 tbsp olive oil

8 Datterini tomatoes or other small tomatoes, peeled

1 clove of garlic, finely chopped

200g fresh squid, cleaned, scored and sliced as thick as the
tagliatelle

1 tsp chopped parsley

1 pinch of dried chili

salt and freshly ground black pepper

20g bottarga, shaved

To prepare the pasta, place the flour, egg and
egg yolks into a food processor. Pulse until well combined and
the mixture comes together as a dough. Place the dough into a
bowl, cover with cling film and place into the fridge to rest for
30 minutes. Cut the pasta dough in half and feed one of the
pieces through a pasta machine, following the machine
instructions, ending on the thinnest setting. Add the tagliatelle
cutter to the pasta machine and pass the pasta through the
machine to make thin strips. Repeat the process with the
remaining dough, then dust the pasta with semolina flour and
place onto a plate. Refrigerate overnight or use immediately.

To cook the pasta and courgette ribbons, bring a
large saucepan of salted water to the boil. Add the tagliatelle
and sliced courgettes and return to the boil for 2 minutes.

For the sauce, heat a frying pan until medium
hot. Add the olive oil, tomatoes, garlic, squid and parsley and
cook gently for 2 minutes.

To finish, add the pasta and courgettes to the
frying pan and stir together. Season with chilli, salt and
freshly ground black pepper. Scatter the bottarga on top and
serve.

Tom Aikens, Tom's Kitchen

7-hour braised shoulder of lamb with onions, thyme and balsamic

ChariTable Bookings: Signature
Dish

Serves: 4

Preparation time: 30 minutes

Cooking time: 7-8 hours

For the Braised Shoulder of Lamb

2.5kg lamb shoulder

150ml olive oil

20g fresh thyme, chopped

2 bulbs of garlic, cloves peeled

sea salt and black pepper to taste

8 medium onions, peeled

350ml balsamic vinegar

For the Mashed Potato

600g peeled potatoes, quartered

12g salt

200g butter

150ml milk, warmed

2g black pepper

To cook the lamb, place a large casserole pot
onto a medium gas and add the oil. Season and place the shoulder
into the pot once the oil is hot. Colour for 3 – 4 minutes on
each side until nicely caramelised. Remove the lamb and put to
one side. Colour the onions for 4 – 5 minutes, stirring now and
again. After suitably cooked, add the garlic and thyme and place
the lamb back on top.

Place the casserole dish into the oven at 110°C
and cover with a lid. Leave to cook for 2 – 2.5 hours, remove the
onions once they are soft. Carry on cooking the lamb for another
2.5 – 3 hours. Add the vinegar and carry on cooking without the
lid so the vinegar reduces as the lamb cooks, basting the lamb
every 30 minutes, being careful not to reduce it too much.

When the lamb is nice and tender, add the onions
and garlic back and reduce the vinegar to a nice, thick
consistency.

To make the mashed potato, place the potatoes
into a pan of cold water with 10g salt and bring to boil. Turn
the heat down and simmer for 30 minutes, then tip the potatoes
into a colander to drain well. Place the cooked potatoes back
into the pan and remove the moisture on a low heat for 1 minute,
then add the butter, remaining salt, pepper and warm milk slowly
while you mash.

To serve, slice or shred the meat from the bone
and place the casserole dish in the centre of the table. Enjoy.

Tom Oldroyd, Oldroyd

Grilled mackerel with beetroot, horseradish and salsa verde

ChariTable Bookings: Signature
Dish

Serves: 6

Preparation time: 30 minutes

Cooking time: 1 hour

Equipment

mandoline

For the Mackerel and Beetroot

6 mackerel fillets, deboned

500g purple beetroot

100ml cider vinegar

25ml light olive oil

1 pinch of salt

2 tbsp caster sugar

2 golden beetroot, peeled and thinly sliced on a mandoline

2 candy striped beetroot, peeled and thinly sliced on a
mandoline

1/2 red onion, thinly sliced on a mandoline

For the Salsa Verde

1 handful of capers, finely chopped

1 handful of cornichons, finely chopped

1 handful each of parsley, mint and basil, chopped

3 tbsp mustard vinaigrette

150ml olive oil

salt and pepper, to taste

For the Horseradish Cream

2cm piece of horseradish, grated

200g crème fraîche

1 tbsp Dijon mustard

1 pinch of caster sugar

salt and pepper, to taste

To prepare the beetroot, place the purple
beetroot in enough water to just cover and add 25ml of cider
vinegar. Boil until cooked, this should take roughly 40 minutes
depending on the size of the beetroot. You should be able to
easily pierce the beetroot with a knife. Drain and allow to cool
a little before peeling. Chop into chunky wedges and dress with
another 25ml of cider vinegar, most of the olive oil and a little
salt and pepper. Decant 50ml cider vinegar and stir in the caster
sugar until dissolved. Pour over the thinly sliced beetroot and
red onion. Leave to pickle for 15 minutes, whilst the purple
beetroot is cooking.

To make the salsa verde, simply combine all of
the ingredients except the oil. Mix together and using a fork to
stir, slowly pour in the olive oil until well combined and of a
spoonable consistency.

To make the horseradish cream, combine all of
the ingredients, stir together well and season to taste.

To prepare the mackerel, cook on either a
barbecue or hot pan, skin-side down and seasoned for a few
minutes. Once the skin is crisp, turn over onto the flesh for 10
seconds, before removing from the heat.

To assemble the dish, take a plate and spread a
heaped tablespoon of the horseradish cream on the base. Scatter
over the pickled slices of golden and candy-striped beetroot,
followed by the wedges of cooked purple beetroot. Place the
mackerel on top, drizzle with salsa verde and serve.